Bethal's Meatballs in Red Wine Sauce |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This is my mother in-law's meatball recipe which was served at ALL family celebrations! It was always a big hit and there were never left overs. People would search them out as soon as they walked into the house during a holiday. It was the first aroma that hit your nose as you opened the door. *Please note that the cooking time includes time that the meatballs marinate in the wine sauce. **Also the yield number of meatballs is purely a guess based on the size of yours, you may have more or less. Ingredients:
4 lbs ground beef |
2 cups breadcrumbs |
2 cups corn flakes, crushed |
4 teaspoons cornstarch |
1/2 teaspoon allspice |
2 tablespoons dried onion |
4 eggs |
1 tablespoon salt |
1 1/2 cups whole milk |
1 1/2 cups evaporated milk |
1 (2 ounce) envelope onion soup mix |
1 1/2 cups red wine, your favorite |
4 cups water |
Directions:
1. Preheat oven to 350 degrees.
2. Mix first 10 ingredients together in a large bowl until well blended.
3. Shape into small meatballs (Hors d'œuvre size). Place on baking sheet.
4. Bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
5. While the meatballs are cooking place the last 3 ingredients (onion soup mix, wine and water) into a slow cooker. Stir until soup mix is dissolved. Set the slow cooker to low.
6. When meatballs are finshed add them to the slow cooker let simmer 4-6 hours.
7. Enjoy!
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